Food

2. A method of cooking food in vacuum-sealed bags at a precise, controlled temperature in a water bath.
5. A type of salad dressing made from oil and vinegar, often with added herbs and seasonings.
7. The process of mixing two liquids that normally don't combine, such as oil and water.
10. The outer skin of citrus fruits, grated or peeled, used to add flavor to dishes.
11. A mixture of chocolate and cream used as a filling or coating for desserts.
14. One of the five basic tastes, often described as savory or meaty.
17. A technique where a liquid is added to a hot pan to dissolve the browned food residue for flavor.
18. The process of slowly adding a hot liquid to eggs or chocolate to prevent curdling or seizing.
20. A kitchen utensil used to beat or whip ingredients, incorporating air to make them light and fluffy.

1. A knife technique used to cut food into thin, matchstick-sized pieces.
3. To cook food quickly in a small amount of fat over high heat.
4. A delicate, oval-shaped food item formed with two spoons, typically used for mousses or ice creams.
6. A term used to describe pasta that is cooked to be firm to the bite.
8. The process of working dough with hands to develop gluten, which gives bread its structure.
9. The process of cooking sugar until it turns into caramel, giving a rich flavor and brown color.
12. To coat food lightly with a dry ingredient, such as flour or breadcrumbs, before cooking.
13. To blend or grind food until it becomes a smooth, thick liquid.
15. A combination of onions, carrots, and celery used as a base for many dishes.
16. A cooking process where food is briefly boiled and then plunged into ice water to halt cooking.
19. A mixture of fat (usually butter) and flour used as a thickening agent in sauces.